Turmeric-Roasted Cauliflower

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 teaspoon coriander seeds
2. 1/2 teaspoon white peppercorns
3. 1/4 cup extra-virgin olive oil
4. 1 tablespoon minced garlic
5. 2 teaspoons ground turmeric
6. 1/2 teaspoon crushed red pepper
7. One 3-pound head of cauliflower, cored and separated into 1-inch florets
8. Salt
9. 1 medium shallot, thinly sliced and separated into rings
10. 4 kumquats, seeded and chopped
11. 1/4 cup chopped cilantro

1. Preheat the oven to 400°. In a small skillet, toast the coriander seeds and peppercorns over moderately high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool completely. Grind the spices to a powder and transfer to a small bowl. Stir in the olive oil, garlic, turmeric and crushed red pepper.
2. On a large rimmed baking sheet, drizzle the cauliflower with the olive oil mixture and toss to coat. Season with salt and roast for 25 minutes, until the cauliflower is tender; scrape the cauliflower into a serving bowl. Add the shallot rings, kumquats and cilantro and toss well. Serve hot or warm.